Instructions: CAKE: Heat oven to 350 degrees F. Line bottoms of three 9" round cake pans with wax paper. Melt chocolate in boiling water on low heat and stir until smooth. Mix dry ingredients and set aside. Beat butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add dry ingredients alternately with buttermilk, beating after each addition. Beat egg whites in another bowl until stiff peaks form. Gently stir into batter. Pour into the 3 pans. Bake at for 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans.

Cool completely on wire racks. Frost between layers and over top with Coconut-Pecan Frosting.

FROSTING: Mix milk, sugar, margarine, egg yolks, and vanilla in large saucepan. Cook over medium heat, stirring constantly (dont want to make fried egg frosting), about 12 minutes or until thickened and golden brown.

Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreadable consistency. Russ note: The frosting may thicken a little strangely, but it will be ok when everything is added together. (Makes 4 1/2 cups frosting)

This made a good birthday cake for my wife.

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